Curing refers to various methods of preserving and flavoring meat, typically by the combination of salt, sugar, and nitrates. This helps inhibit the growth of botulism and gives meat a rich red color. Food curing dates back to ancient times, both in the form of smoked meat and as salt-cured meat. Although unknown at the time, it was actually the nitrates present in the salt that induced the curing process. Sodium nitrate is an organic compound naturally found in vegetables such as cabbage, celery, and beets. However, we also offer a selection of uncured, nitrate-free kielbasa. Because they are uncured, these products have a slight discoloration in the center of the meat. This is perfectly normal. They also have a shorter shelf life; it is recommended to consume them within 1 week of opening the packaging.
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